Episode 85 Saturday Kitchen Best Bites

Good morning. I hope you're hungry because we've got a mouthwatering

array of recipes on today's Best Bites.

Welcome to the show.

We've got some of the world's best chefs

and some very hungry celebrity guests for you this morning

including Amanda Byram and Cherie Lunghi

Tom Aikens serves up the Sunday lunch treat.

He pan-fries pork belly with scallops and squid

and serves it with caramelised onions and a balsamic sauce.

Matt Tebbutt crosses the Welsh border

to roast some salt marsh lamb.

He serves it with rock samphire, broad beans,

balsamic meat juices and some persillade.

And we get treated to a dessert Austrian-style, thanks to the

one and only Wolfgang Puck, the very chef who caters for the Oscars.

He makes a childhood favourite, Kaiserschmarm.

This hot, souffle-like pudding is made with raisins

and it's served with lashings of warm strawberry sauce.

And Cherie Lunghi faced her Food Heaven or Food Hell.

Would she get Food Heaven, mozzarella,

and my mozzarella-stuffed chicken with roasted tomatoes,

aubergine and basil pesto.

Or would she get her dreaded Food Hell, gooseberries,

with my gooseberry crumble with vanilla custard and ice cream.

Find out what she gets to eat at the end of today's show.

But first, Angela Hartnett teaches Lesley Sharp to make

fresh linguine, while I get to fillet fish.

Take a look at this.

What are you making for us then?

So, we're making some fresh pasta,

so 100 grams of flour to one whole egg, so 500, five whole eggs,

with the lovely red mullet sauce, so if you don't mind filleting a bit.

That's all right, OK.

And we're going to put some fresh lemon in there, some chilli,

-some garlic, flat leaf parsley and basil.

-Sounds good. Sounds good.

Sounds good. So I'll start making the pasta. Then we're ready, good to go.

-Because Lesley, you wanted to see how to make proper pasta, didn't you?

-Mm.

Do you want to come up and have a look

because that's the best way I think to see it, is actually...

-I'll have to sit here on my own then.

-Yeah, you just sit there.

Norman no mates over there!

LAWRENCE LAUGHS

Talk amongst yourself, Lawrence. You won't have any trouble.

-OK, so we've made a little well.

-How many eggs?

Two eggs, so for every 100 grams of flour, one whole egg

and we've made a little well.

Don't put all the eggs in at once

because in case they're slightly too big or it makes it a bit too wet.

It's better to have it a little bit firmer,

then just start to bring it in slowly with the fork.

And you can do this in Robot Coupe, Magimix, you know,

with the dough hook and stuff,

but I find it quite nice to make it by hand, you see.

And then you can tell, as well, what the texture is.

Exactly, it's the feel of it, I think.

With pasta, because James

and I were talking about it earlier in rehearsals and stuff,

my grandmother always used to make it

and she'd make about three kilos of the stuff. She would never weigh it.

-It was all, al occhio, as they say.

-Did you watch her?

Yeah, I used to make it with her

and I'd go, "Stop, un attimo" I said, "Let's weigh it,

"let's see what's happening," because I wanted to know how.

I'll come over here and give you... I was just nodding off then!

LAUGHTER

-Be quiet over there.

-This is lovely, a masterclass, it's wonderful.

This is great. And now to the Lesley and Angela Hartnett Show

on Saturday Kitchen Live!

How is your career going?

Ganging up on me today!

James, you just want to just sit down and rest.

-How's life, James?

-I'm getting old. I need to sit down and rest.

I know you're getting old, it's your birthday soon, mate.

Yeah, so we're going to make it very quickly.

Normally I'd add all that flour in and all the egg,

but because we're on time and schedule we're going to knead.

You knead it, I daren't say like a bread dough because it's

so different now, but just to basically push the pasta out

and bring it back in, so it's nice and smooth.

So that's sort of almost tearing, you don't need to worry about...

Exactly, it's mixing it, and what you want to have,

if I've done it right, is nice and smooth, you see, on the inside

so there's no flour mixed in and it's all mixed in properly.

Is this the type of dish you do at the restaurant then?

Yeah, we do it.

I mean at Murano we make about five kilos a day.

There's two guys, Adam's the guy at the moment on the pasta.

He does a fantastic job so he's our man there.

At the moment bizarrely enough we do it with razor clams.

Who's on filleting fish, because I want to give him

a big shout out as well? This is a pain in the...

ANGELA LAUGHS

There's nothing wrong with a bit of filleting.

So now we've got our pasta here, that we made before.

What you need to do is let it rest at least for about 15 or 20 minutes.

-Outside or inside the fridge?

-Inside the fridge.

So we're going to move over here.

This is why we needed James out of the way, you see, because we're going

-to do a little bit of rolling here.

-He's always in the way.

Where's my excess flour? Oh, here. So a little bit of flour on there.

-Fish is there.

-There, and we're going to go through the machine.

-Sorry, I'll grab this and move over there.

-If you don't mind, James.

-So if you could now do James...

-Yes?

Some garlic and chilli for me, please.

-Right, OK.

-OK. And so straight through the machine.

You see it's got these little dials, Lesley,

so you just get it thinner and thinner each time you go through.

It's very quick to do.

This is, you know, you could make the pasta the night before,

let it rest in the fridge and it's ideal.

And because it's going through the same width you don't have to

worry about it getting too big. It's not like rolling pastry.

No, no, no, it's making it thinner each time for you

as you change the setting.

The dials go nearer so it gets thinner.

But you need a machine to do this though, don't you?

Yeah, I mean if you're really hard-core you can do it by hand

but it's much better to do it with a machine.

-Does every Italian kitchen have one of these?

-Most of them do.

Most people will do, yeah. I think so.

I've always known one in houses and stuff and my grandmother had

an old wooden board that always used to come out to make the pasta.

-We still...

-A seasoned board.

Exactly, yeah. There was the whole thing in Italy

once about these women going against the European government

because they said you have to have plastic boards, and they said,

no, we're not getting rid of our wooden boards

and demonstrated about it.

Right, so this is the last bit now. As thin as you like.

You're going to do the golden moment, Lesley, you see.

You've got a tagliatelle cutter and a linguine.

I've got a bigger version of this on eBay last week.

You know one of those things you put your swimming trunks through

-when you were at school?

-Oh, wow.

It's brilliant, chamois leather to wash your car.

25 quid, boys, it was a bargain. There you go.

-There you go, perfect.

-They're not listening to me anyway.

We're in our masterclass, James, come on. Who are you? No, I'm joking.

Right, so we're going to cut that little bit, let that dry slightly.

We're cooking it straight away so just a little bit of flour on there.

Right, so now for our sauce. A touch of olive oil in there.

-Oh, no, that's wine, sorry!

-Yes, sorry, do you want me to do that?

I knew I'd get something wrong.

-It's because you were feeding me the champagne before.

-Oh, was it?

-Yeah.

It was the three glasses of vodka...

-It's not me.

-Do you know what? I'll do it.

-Thank you. What's going on?

He's trying to stitch me up. It's you, wasn't it, Lawrence?

It wasn't, it was the fourth glass of Limoncello you

-had in that break.

-She had two Limoncellos in rehearsals.

I can feel, I've gone "whee", like this. Right, so, garlic.

I don't know how the crew are still standing, to be honest.

In there, beautiful, and chilli in there as well.

-Right.

-Where's our red mullet?

-Yeah.

That there, sauteed in there, nice hot pan.

Would you do this dish with any other kind of fish?

Yeah, you can do it with shrimps, you can do it with crab, you can

do it with anything like that, anything that's quick, you know,

if you've got semi-cooked lobster you can do that as well.

So that's in the pan like that. A little bit of salt.

The difference, Lesley's watching, the difference between this

and the dried pasta that you get is the speed at which you cook it.

Yeah, that's going to go in.

We're going to cook the fish now for about a minute

and then 30 seconds into the pan and it's away.

But if you wanted to make this in advance and dry it all out,

what would you put it into? Some semolina flour?

A little bit of semolina flour.

A lot of people dry it over things

but actually all I do is basically keep it in a little bundle

like that and dry it and lift it straight into the water, let it cook

for about 30 seconds, then mix it with a fork

and then it won't break up.

You know, I think that's it.

While that's cooking we'll put our pasta straight in there,

-literally like so. Seasoned water.

-Did you want any of this?

-I do, hold on, James.

-She's drinking that.

-Honestly!

My boys in the kitchen at Murano, they're going to think, you know!

I've got to do service after, I'll be like this after.

Servage! Uh, food! You know.

I was a bit like that last night, it was all going wrong.

I think they just laugh, like this old woman, you know.

It went well for you as well as him,

with your ice cream, you were on the Jubilee.

-Yes. Right.

-You were cooking on a boat.

I was, I was there with Alex from The One Show and we were waiting

and waiting, but they had us between two bridges

so we had no signal for about four hours. But it was, despite the

rain, it was pretty amazing when all those boats and barges went past.

-Right, pasta straight in, James, please.

-All of it?

All of it, yeah, because I've cut it down a bit

so that's going to be perfect.

-That's it. Beauty.

-It smells wonderful.

-Herbs, my dear.

-It smells amazing.

-Herbs?

Please, yeah. A little bit of salt there. Little bit of pepper.

If she drops this it's all going to go horribly wrong. That's it. Beauty.

And then... And then straight in.

This is really like... That's the beauty of Italian food.

-Ready with a knife and fork.

-Yes, she's there.

Tell us what it is again?

That is roasted red mullet with garlic, chilli, fresh linguine,

basil and parsley.

-How fantastic is that?

-Thank you.

-There you go.

-There you go. Right.

-Fantastic.

This does look fantastic, I have to say. Dive into that one.

You've got a little bit of lemon zest in there at the end as well.

-Which we remembered this time.

-Which we remembered this time!

There you go.

If you did want to make your own pasta, you could use linguine?

Exactly, yeah, linguine or spaghettini, you know,

the thinner one and I actually at home have all the dried pasta.

It's quick, you know, it's there and you store it.

-Wow, that's outstanding.

-The red mullet is quite a pungent flavour.

Yeah, it's lovely.

You know, it can take garlic, it can take the chilli, nice white wine

-and stuff.

-Delicious, the chilli's nice this time. More of a punch.

-That's what I like.

-Punch, yeah.

-That's fantastic.

-That's beautiful.

-That's Saturday lunch for me.

-Yeah.

That was a truly mouthwatering lunch from start to finish in just minutes.

Coming up, I'll be making croissants for presenter Amanda Byram,

after Rick Stein visits the Duchess of Devonshire's

garden at Chatsworth House.

I first came here to Chatsworth ten years ago on a glorious

September's day. At the same time of year as now, actually.

Though the weather's not quite so good.

What struck me was not so much the great house, but the vegetable garden.

It's like a formal potager.

It's a delight to see vegetables planted in such a pleasing way.

I suppose it's a bit the same with restaurants.

I mean, you get a lovely restaurant, the waiting's good

and the food is good and the ambience is good. It elevates food.

Well, that's what this garden does for me for vegetables.

It just makes me want to go and cook some lovely vegetables.

Take this. It's called cavolo nero, black cabbage.

Five years ago it was totally unheard of.

Well, I know I've knocked supermarkets a bit in this series

but they're very good at getting hold of new produce.

You can buy cavolo nero everywhere. It's really caught on.

It's deep, dark green and has an intense, almost bitter flavour.

What I do after blanching it is to

saute it in some olive oil with garlic and fennel seeds,

then I add the cabbage and just toss it around with some seasoning.

I first had this on Torcello, one of the islands in the lagoon

off Venice, where they grow lots of interesting lettuces and brassicas.

I just like it on its own, maybe with some bread

and a few slices of Parma ham. And a glass of something like Chianti.

But then you can't get anything more English than these runner beans.

I don't know of any other country that reveres them so.

They taste of an English summer.

The Duchess of Devonshire,

whose garden it is, is passionate about British vegetables

and her free-range chickens that live in a listed chicken house.

Both she and I share the same soothing feeling

of being around poultry which have freedom.

They're so nice and easy and friendly and tame.

I don't know, just pleasant.

They are, they're very calming, chickens, aren't they?

-They get in people's cars here.

-Do they like that?

Well, those hens do but the people don't!

No, I know, but they should. They should be enchanted by it.

Then they bag their sandwiches.

It's all right until they're chicken sandwiches, then it's not so good.

Come on.

What about these eggs then?

How do they compare to the ones you buy?

They're a different colour, different taste,

different yolks, different everything.

The chickens have as much grass as they want.

They get out and peck all day, worms and all the rest.

And that's what they produce. But they are more expensive.

Well, they have to be, presumably,

but it just seems like we sort of use things like eggs and chickens

without any sort of real...

doing them the justice they deserve.

I can only tell you that these eggs go in to the farm shop

-at eight in the morning and by nine, they've gone.

-That says it all.

Yeah, it does, really.

This is a celebration of free-range eggs and the most popular

breakfast dish in northern Mexico.

It always comes with refried beans.

They're not fried twice, it just means well-cooked.

I'm using black beans, which I fry in lard,

then I add some of the water I boiled the beans in

and make a bean mash.

Well, huevos rancheros, sort of ranch-style eggs, it's a

perfect combination, really.

You've got to have the corn tortillas.

You've got to have the chilli sauce, that's tomato and chilli sauce.

You've got to have free-range eggs,

because this is a celebration of eggs.

And actually you've got to have the refried beans as well. Frijoles...

Excuse my Spanish. Frijoles refritos.

I've been eating huevos rancheros since I was 21, which is

the first time I went to Mexico and it was just the best dish ever.

I didn't have a lot of money at the time.

I mean, I remember, you remember in the '60s there was a book

called Living In Europe On Five Dollars A Day.

I was thinking, five dollars, you're rich!

I mean, we were on about 80 cents, me and these two English guys.

We were travelling around Mexico in an old Dodge Dart convertible.

Only, it was their car. So they slept in the car.

I slept on the beach, in the desert, everywhere on my own.

Once, in the desert there were rattlesnakes very close because I could hear them.

And on the beach in Acapulco, I had all my backpack stolen.

Funny thing was, I was really devastated

when the backpack was stolen, but after it had gone it was a delight.

The Latin for baggage is impedimenta, and it really is, you know.

We just had a little duffle bag after that and I was free. You know?

I lost all my mementoes, but what are mementoes?

So, corn tortillas, you just mix cornmeal and water

and mould them a bit smaller than golf balls.

You really need a Mexican press.

They're quite popular in kitchen shops now

and you line it with paper to stop them sticking.

A quick press and peel them off the paper.

I cook them straight on the hot plate of the cooker,

but use a heavy skillet if you don't have one.

Turn them over and catch the aroma of the corn, which has

an unforgettable limey smell from the slaked lime they soak the corn in.

The sauce, it's corn oil, of course.

And I'm frying some onion and garlic in it, then chopped tomatoes

and some green chillies, seeds and all this time.

I'm using jalapenos, the most famous Mexican chilli and quite hot.

And finally some seasoning. And that's it.

All we have to do is fry the eggs.

And it really does matter that they're free-range.

I think it is so good that the supermarkets are saying all

egg production should be free-range in the future.

I mean, who would have thought that five years ago?

To finish the dish, two tortillas, it's got to be.

And those golden yolked eggs on top.

I like to fry them so that they're crisp around the edges.

And then a generous quantity of sauce.

And finally, the frijoles refritos to finish the dish.

And a cup of black coffee.

That looked delicious.

This week, I thought I'd do a masterclass in something

most of you have never thought about making yourself. The croissant.

It's not as hard as you think.

All it requires is a little bit of planning and time.

And a special cutter, which I'll get to in a minute.

First of all, we start off with our dough. It's an enriched yeast dough.

Very similar to a doughnut, really,

but we add the butter in a different way of doing it.

-We add the butter in a different way.

-Can you do it with olive oil?

No, you can't.

We've got some plain flour in here and then some yeast.

It's important to keep the yeast separate to the salt,

because the salt will kill the yeast.

-But sugar feeds the yeast.

-Oooh!

Keep it separate for the moment.

-Learning something new.

-It's a bit like making bread at this point.

But you can add cold water.

The only difference between cold water and warm water

is how quickly it will prove.

So we just add the water to mix it really.

Use a dough hook for this.

You really wouldn't want to make this by hand

because you've got ten minutes of mixing in a machine,

which equates to a good 20 minutes by hand.

You just keep adding this gradually,

just till the dough starts to bring together.

This is very similar to how you make bread,

but without the amount of sugar we put in there.

You bring it all together like that. As the dough starts to mix up...

we can then use that dough hook to start to mix it together.

This is going to strengthen that gluten in the flour.

You keep mixing that for about ten minutes

and it'll start to come together into a really smooth dough.

Put it in the fridge.

This is where you need to add a little bit of planning with this.

Pop it in the fridge.

You wouldn't normally put bread in the fridge

but this way it slowly proves.

Bread will prove in the fridge, it just takes longer.

-So we've got our bit of dough like this.

-Look at that.

That is your pastry. What you can do is pin this out.

Flour, first of all.

We take a bit of flour like that.

And just carefully pin it all out.

What you're looking for for this is about

two A4-size pieces.

Because then one of the A4-size pieces...

needs half a kilo of butter.

Oh! That's a heart attack waiting to happen!

This is heaven just right here!

SHE LAUGHS

-Wow!

-Check that out. That's a sandwich at my house, that is.

We just take that over like that. Fold it over.

This is what we call lamination,

the lamination of the butter in the dough.

-Do you think the French put that much butter in?

-Yes, they do, absolutely.

-Henry will back me up on this one.

-Totally.

-Trained in Normandy.

That's where they put the most amount of butter, in Normandy.

It is fantastic. But the idea is the butter needs to be cold.

What you do, this is the lamination side of it. You roll it out.

It may look as if it's got a big dollop of butter in it

in a minute, but it's a bit like making puff pastry at this point.

What you then do is you fold each one again... and again.

And then roll it out again. You do it the opposite way.

You keep doing this and doing this three times,

each time you can put it in the fridge.

It's basically a butter sandwich.

-Kind of, yeah.

-It's no wonder they're so tasty!

-Yes, exactly.

Then what you do is you take the finished one,

after you've basically done this three times, which that is.

You can see there's a little bit of butter in there

but it's mainly all gone.

-Then you need a big space.

-OK.

Lots and lots of flour on the board. And then you can roll it all out.

So you do this, this is the final time,

this is where you get the croissant.

Roll it out again. Almost the butter has gone.

It's a good workout, for all the fat you'll put on from the butter.

Yeah. Fact that we're putting tons of chocolate in as well.

Kind of negates itself.

-I know you like your chocolate.

-I do!

The idea is you just... Take your time.

That's the great thing about making croissants.

I spent nine months of my life on pastry sections making this.

When's the last time you made a croissant from scratch?

About 15 years ago, I think.

The first times,

I was about ten when I was working in the South of France.

-Hang on, isn't that like child labour or something?

-It was, yes.

In Yorkshire, when you can walk you can work, lad. That was it.

You pin it all out like this.

They used a proper machine

that used to slide it backwards and forwards in there.

With it being almost like a bread dough and yeast,

it's actually still living now, that yeast is still working.

Every time you do it, it does have a habit of shrinking back.

I'm exhausted just watching you.

-It's good.

-Is it, really?

It's much easier to buy 'em!

But it doesn't taste the same.

One last time.

You want to get it about 4-5mm thick.

This obviously isn't going to produce just one croissant.

Are you sure you're all right there? SHE LAUGHS

There are beads of sweat collecting on his forehead!

Right. So this croissant lark is really easy.

Look at that. We're there.

Then what you do, lift that.

It's like a duvet.

Lift that off like that. Dust the flour in. Then on for the machine.

BANGS LOUDLY

-Is that this thing here?

-This is this thing.

-This weapon you had before.

This is ace.

What you need to do, before you do the croissant,

just lift it up like that. It will tighten the dough up.

If you roll this out and then do it, it starts to shrink a little bit.

-Lift the dough up like that.

-You're out of breath!

SHE LAUGHS

Start one end and work your way through.

Oh, wow - look at that!

-See, it was worth it, wasn't it?

-It was!

-That's amazing.

-And now I can't remember what you do.

You take the dough like this.

And you pin it, point this up...

and roll it.

And that's it? Look at that.

That's amazing. Can I do one?

Now you're here and it's your birthday...

You can do one, there you go.

-Pin it.

-You pin it, yes.

-Shall we have a croissant-off?

-Yes, go on.

It's a bit different...

Roll it all up with the chocolate in it.

-It's a far cry away from those manic shows you are doing.

-Look at that!

You started off on the Big Breakfast, didn't you?

-I did, many years ago.

-2001, I believe.

When Jesus was a boy, way back when.

They had their ten years, not anniversary,

but since it came off air.

That was the first thing I did on UK television.

I started out in Ireland on a morning show called Ireland AM.

And most recently we've seen you on Total Wipeout.

-I can't believe the show's ending.

-You can't? Neither can I!

It's... All good things must come to an end at some point.

There is one show left to air,

and that's going to happen at the end of this year.

But it's funny because most people say to me that they

just can't imagine the days when Wipeout wasn't around.

It's been on air for four years.

-It seems to have been on air for a lot longer.

-For ever, I know.

It's kind of the modern-day It's A Knockout, really.

If I had a penny for everyone who said,

"Oh, can I have a go on your big red balls?

I would be a rich woman!

It's The Sweeper that's the best one, that's the best one.

-Oh, we should have got you on it.

-No.

-There's still time yet.

-I said I like it, I didn't say I'd go on it.

That is about as far as the workout I'm going to get as well.

But straight after that, that one goes off air,

but you're doing two things new. Tell us about that.

There's a show on Sky1, which actually is on air at the moment.

It's called Don't Stop Me Now. It's a talent show with a twist.

So we basically get comedians, singers and variety acts

and give them the opportunity to win £25,000 per show.

And as they are performing, all the audience members have a keypad,

and if within a space of 100 seconds they don't impress the audience,

the singers go through a trap door, the comedians...

-Through a trapdoor?!

-Oh, yeah.

The comedians go through a brick wall and the variety acts get exploded.

So...no pressure.

There's kind of a theme here, isn't there?

-Me laughing at the misfortunes of others.

-Yeah.

-It's what I do.

That's Sky1.

That's for Sky1, and tomorrow night Chris Moyles is on our show.

And the other interesting show you're doing at the moment is

-The Angel. Tell us about that.

-Yes, is fantastic!

-With Mr John Caudwell.

Mr John Caudwell,

who is the highest-paying taxpayer in Britain, I believe.

-He's the Phones4U man.

-He is, yes.

And he started out his business a few years ago with 26 phones

worth £1,200, and turned it into a £2 million business.

And his principle is, it's not the product that makes you a billionaire,

it's how you sell it and the team you work with and your personality.

So I liken it to a mix of The Voice meets Dragons Den.

You've got five entrepreneurs per show.

John does not know what any of their ideas are,

and through a series of rounds he eliminates one per round, not knowing what their business is,

and then he finds out what the business is after he's eliminated them.

So he invests £100,000 every night into the person

that he believes is the entrepreneur for him

and that's it, so it's a simple format.

-Yeah.

-It's the first time something like this has been done

as a shiny floor format, really,

so he's putting his money where his mouth is.

Yeah, it's a really good little show.

I've got an idea about a bakery, look.

Yeah, so what is your idea, then?

I'm just quite happy just doing this,

as long as somebody else rolls it out for me.

-It's worth £100,000, that croissant.

-It is.

There's a lot of money in bread and flour, you see.

All you do is you... These are the little...

These are the chocolate sticks. You can buy these online, really.

-That's the best way to do it.

-Or you can make them.

It's not just some random chocolate you put in there,

it's got to be baker's chocolate, otherwise it oozes out everywhere,

but you can use dark chocolate for this one but the idea is

you just roll it up like that and you can make pain au chocolat

the same, but you've just got to cut it into squares.

If you haven't got one of these, go to the shops

and buy one or buy your croissants, anyway.

Right, eggwash, let it prove and

then bake these for 15 minutes in an oven

that's 400 degrees Fahrenheit...

-These are some you prepared...

-..200 degrees centigrade.

-..earlier.

These are the ones that I bought at the shop this morning.

-No, they're not. Are they, really?

-These were made this morning.

-Can I have one?

-But the idea of this...

I think that's the one that's got the chocolate.

-Yes, it's got the chocolate.

-Yes.

-Break it open, see what you think.

OK. I was just going to just...

It's the lamination of the butter in the...

Not sure if Henry will admit to this.

..but it's the lamination of the butter in the dough which makes it

and you cannot make this with margarine, you must use all butter.

-I have no words.

-But it is quite fattening.

-That is amazing.

That croissant roller is the bee's knees.

Everybody should have one and if you'd like to have a go

at making your own croissants or trying

any of the recipes from today's show,

they're just a click away on our website which is bbc.co.uk/recipes.

We're not live today, so instead we're looking back

at some of the fantastic cooking from the Saturday Kitchen archive

and next up Tom Aikens shows us exactly what to do with pork belly.

-Morning.

-Good to have you on the show.

-Good morning.

-A serious dish, this. What are we cooking?

-I'll quickly go through it.

I've got a piece of pork belly here that's just come as it was.

We're doing pork belly, sliced, with some roast scallops, baby squid,

and then in the sauce we've got a shallot reduction

with a balsamic vinegar and then some caramelised onion

which is to glaze with balsamic vinegar as well.

I'll get on with these, you gave me a job already.

-Tell us that about it.

-The pork belly,

basically this has been soaking and then we brought it up to a boil,

then, to get rid of all the scum, we put it in a clean pan of water.

And then the vegetables, we've got celery, carrots,

which you can peel those straight after.

What you do is just put it into cold water,

-leave it to soak for what?

-Well, a day.

-A day.

-Yeah, and then...

-Bring it to the boil in the pan.

-Bring it to the boil.

-OK.

And then bung all this in, you've got a clove of garlic,

bay leaf, thyme, salt and pepper,

so that will take about two and a half, three hours to cook.

-Just going to get rid of this pan here.

-There you go.

-Out the way.

So those onions are just going to caramelise in butter, bit of salt.

-Yeah. Can do that.

-We want the salt on there.

-There we go.

-So, I mean, mixing pork belly and fish, great combination.

-It's lovely, yeah.

-Quite an unusual combination

-for people to listen to it for the first time.

-It's...

I mean, they're both very rich indeed but then to cut it

we've got the balsamic vinegar with the caramelised onion

and the shallot sauce, so it is a very rich dish,

-but very satisfying.

-You're a busy man...

-Not for the health conscious.

Not for the health-conscious! Now you've been an incredibly busy man

and you talk about health-conscious,

couple of weeks ago you were cycling, not the Tour de France...

No, not quite. I was doing a bike race in the Alps.

I did 110 miles in 9 hours, just raising money for charity.

It was incredible, but it was, I would say, going to hell and back.

Nine hours. I did it from half past seven in the morning

till about four o'clock, half past four.

But not only that, you've got... I mean, you've got your restaurant

in Chelsea now and it's almost like a cafe/brasserie type of stuff.

Yes, Tom's Kitchen, which has been open since November last year

CLATTER And that's...

-What was that?

-Don't worry.

-It was me. I could shoot you.

That's been going very well, it's incredible and that's open

seven days a week, so it's been very, very busy from since we opened.

Is this the kind of dish you've got on the menu there?

Yes, kind of, we've got something very similar

and it is pretty much the same.

We've done a pork belly dish with the scallops,

just without the squid, but it's delicious.

So you've taken over London,

you've got your Michelin-starred restaurant,

-you've got your canteen...

-Yeah.

..new venture in September which is the one that I'm looking forward to.

-Indeed, we're doing a fish-and-chip shop, funnily enough.

-A chippy.

-A chippy and that's going to be Tom's Place without the I...

-OK.

-..without the I.

-Yeah.

And that's opening middle to end of September and it's going to be

7 days a week, 11 to 11, fish and chips all day.

But different fish as well, I mean, you've spent a lot of time

studying fish as well, really.

-I have, yeah.

-Going out and sourcing produce you were...

You went down to Cornwall, didn't you?

I went down to Cornwall for three days,

Sunday, Monday, Tuesday, Wednesday and I actually went to sea

with a few fisherman, force six and six, blowing gales...

But different fish to what we're used to,

we used to cod and haddock, you're going to do something different.

Yeah, more sustainable fishing, so we're using ling, pollock, gurners,

a sole called a megrim sole, commonly known as a witch sole

and these will all be breaded and battered

and then for the ladies of Chelsea, we're doing...

Ladies of Chelsea. Yeah.

Slightly healthier, different fish.

There will be bass, mussels, bouillabaisse.

-But obviously, without the, without the grease.

-Without the grease.

Don't forget...

We're doing some lovely chips in beef dripping as well.

I'm in the queue already.

-You cook that and then you press this?

-Press it. That's been pressed.

It's gone cold so that's going to take about three hours.

So what we're going to do is trim it up a little bit.

OK. Make it nice and neat.

If you want to take these scallops here, and squid.

Slice the scallops in half and do the little squid in ringlets.

These are the old hand-dived scallops, of course. Lovely.

Yeah. Not dredged.

The dreaded dredged. No. When we get those we get them from Scotland

and they come up still alive.

I mean, by the time we get them in London, they're still popping in their shells.

I was actually up there a couple of weeks ago

and I was amazed by how close to the shore they actually picked these.

-Yeah.

-You know, literally, three, four, five metres out. That's it.

What a combination, you know, pork and scallops.

-Goes ever so well together.

-It is.

I mean, it is, I think it's a very simple dish.

There is a little bit of preparation,

obviously, and time, in cooking the belly

but apart from that, it's a considerably cheap-ish dish,

obviously, bar the scallops, you know, to cook.

Good dish to have for breakfast, I would have thought.

Good dish for breakfast. Certainly is. Certainly is.

Pork belly often a dish that people don't really go for

because they're quite worried about the cooking of it.

Like you said, it's quite fatty.

And also the fact that if you, obviously, the way that we cook it,

it does spit a little bit so we have to be a little bit wary of that.

I'm going to do two pieces of pork belly in there.

You mentioned the fact that it could spit.

-Cos that's the water that we cooked it in, yeah?

-It does, yeah.

It does spit a little.

OK. But this pork, it's not just great what you are going to do there

but once you've cooked it, you could use it for salads...

Salads and everything else, definitely.

Like you say, for breakfast.

Once that's reduced down, I'll put a little bit of stock on there.

-Do you want some stock in there now?

-Yeah, just a couple of tablespoons.

-Now, you're cooking the pork off. Frying away.

-Frying away.

Scallops I've got there.

So we're going to cook it all in the same pan so we get all of the flavours together.

So we seal the pork belly on one side then put in the scallops

and then cook them on one side, a little bit of butter,

squid and then deglaze it with...

-Want me to season the scallops?

-..balsamic vinegar. Yeah.

I'm just going to put a whack a bit of vinegar in the onion.

-Just let that reduce down.

-That's balsamic going in.

-Do you want the scallops in?

-Yeah, let's get them in. Careful, now.

-There you go.

-OK. We are just going to saute those.

I'll move that over to there. Get that reducing.

-There we go.

-OK.

-How's that?

-Brilliant.

-Done.

So what's next on Tom's culinary empire list?

You've got the restaurant you've got the canteen.

Got the fish and chip shop and that's about it for the moment.

I mean, we are going to do a few more Tom's Kitchens probably next year.

If I can fit them in.

I'm going to take a nice holiday in August cos I think I deserve it.

-You deserve one.

-Definitely.

So what we'll do, we're going to put a touch of butter in there.

Just to caramelised those up.

I'll take those.

-And the great thing about this is you can cook it all in one pan.

-Yeah.

-Obviously gives it all the flavour.

-And you got the squid.

Just give that 30 seconds.

There you go. That's it. All in one pan. Like you said, breakfast.

-Scallops for breakfast.

-I'll stick it on the fast one, there.

Delicious. Also, I love this with apple mash and stuff like that.

-Yeah.

-This pork belly.

-Really lovely.

-Just turn these over.

-Nicely coloured.

Now, do the Italians use much combination between fish and pork?

Yes, they do, as well.

You know, pork you can use for almost everything. It is fantastic.

Especially the belly of pork is so cheap.

Not many people go for belly of pork so this way, actually,

when you boil the pork,

it's lots of fat goes out and then

when you press it out, it stays compact.

I just love this particular dish.

-Right.

-OK. Vinegar.

-I think you put a little bit too much chicken stock in there.

-Sorry, chef.

-HE SIGHS

-I'll reduce it down quick.

Right, some vinegar in there.

-He stitched me.

-He stitched.

-He stitched me.

-Try to forgive it.

-That's ready.

-Ready. You plate it up.

-Lovely flavour.

So, pork belly on.

Like so. Put a little bit of the caramelised onion on the bottom.

And then the scallops. Right on there.

And literally, you put the squid in there last-minute,

-very quick to cook.

-Last-minute.

Squid along the top.

-There you go.

-I'm looking forward to tasting this. There we go.

Come on! Reduce, reduce, reduce!

-There's a spoon.

-A spoon and then we're ready.

-There you go.

I could do with a little bit more reducing

but seeing as we're in a rush. OK. And over there.

Tom, just remind us what the dish is again?

So you've got a nice piece of pan-fried pork belly,

caramelised onion with balsamic vinegar,

-roast scallops and then baby squid.

-Easy as that.

-Delicious.

-Tom, you're a genius. Over here.

-Why, thank you.

Don't get called that much these days any more.

Sit down. Dive into that, guys.

-Ladies, ladies first.

-Tuck into that.

-That's a healthy portion size. Man-size.

-Smells fantastic.

-Pork belly is worth the effort, isn't it?

-It is.

It is, definitely. Definitely.

I think it's a cut of meat that isn't really used enough.

-Cos it's inexpensive, isn't it?

-Cheap cut of meat.

-Delicious.

-Like that?

What do you mean shake hands with him?

-You didn't shake hands with me before!

-Let's not argue, boys!

How does he stay so slim with food like that?

That will be the 110 mile cycle ride in the Alps.

Now it's time for those Two Fat Ladies to spend

a day at the races in Northumberland.

Don't forget to stop before you go in the harbour!

I'll go over! Over the top!

SHE LAUGHS

-There we are. Oh, look. Hello.

-Good morning to you!

-Could we get some crabs from you?

-Yes, we have some crabs.

-Oh, good.

Would you by any chance have a splendid cod or two?

-We have, yes. We have some cod as well.

-We are in luck!

-Indeed, we are. Very fortunate.

-I'll go and undo the basket.

We've also been doing some cooking on the way in

-so you can try some of our local fare.

-Thank you.

-OK.

-Those are better than a prawn.

-Langoustine, aren't they? Really?

Delicious. Look at that. Look, look, look. Isn't that lovely?

Breakfast, too! Thank you.

-Let's see what we can fit in here.

-Surely, yes.

-Yes.

Let's see what we have. Would you like a normal, small or...

-I'll take as many as I can fit in.

-I'm sure you will!

THEY LAUGH

-I think that's probably enough.

-Another one?

-For luck.

-Another one for good luck.

-For breakfast.

-For breakfast.

-Wonderful!

-And I'll put the crabs separate on the top.

That's a great big fellow!

Make sure you shut the basket properly

cos I don't want them down the back of my neck.

I will. I will. What a basketful! What a pretty kettle of fish!

Well, Jennifer, off to cook for jockeys at Kelso.

-Time for a little flutter.

-Indeed.

Better not feed the jockeys too much, might slow them down.

The racecourse is on the Duke of Roxburgh's estate

and he's kindly said we can cook in his kitchen.

-Morning.

-Morning. We're looking for the kitchens of the castle.

Just carry on down the road. It's on your left.

We're cooking for you and some of your colleagues.

I think there are about 12 of you after racing.

-What are you cooking for us?

-Light, we were told.

-Light for little jockeys.

-THEY LAUGH

OK, good luck. See you later.

-Bye.

-Bye-bye, see you later.

Quite a suitable home for a duke.

I hope the butler's expecting us.

Follow me, ladies. We've got a long way to go yet.

Lovely, this room, isn't it? Wonderful tapestries.

Oops! He's gone! Come on, Jennifer, we'll lose him! Trot on.

What on earth are you looking for?

I'm looking for a mallet for the crab. I don't like those pincers.

Vermicelli, indeed! There we are! Labelled under vermicelli!

-Just what I want!

-You want vermicelli?

-No, I want the mallet!

-Oh!

Good filing system(!)

THEY LAUGH

Extraordinary! I knew there would be one somewhere.

Right. Well, I'll get this meat out.

I'm cooking green beans with Roman mustard.

BANGING

And she's bashing up crabs. THEY LAUGH

The Roman mustard is a genuine Roman recipe,

straight from the pages of Apicius.

And what I've got in here is some mustard seed

which I've soaked overnight in grape juice

and red wine vinegar.

The original recipe called for verjuice

but the nearest I can approximate to that

is the combination of those two.

-What exactly is verjuice?

-It's a type of apple vinegar.

Cider vinegar?

No, it's too light. It hasn't got enough body to it.

Not enough body.

And I've also added to that a few cumin seeds and a bit of salt.

And I'm going to put it in the blender.

Nice old blender.

And to that I'm going to add some blanched, flaked almonds...

..and some pine kernels.

And a bit of salt.

Looks extremely good. Would you call it a condiment?

Well, yes, I suppose so. A condiment, a tracklement.

It keeps forever. I mean, once it's made,

put it in a sealed jar and keep it in the larder for ages and ages.

You don't want to process this too much,

just till they are bashed about a bit. Lovely.

And here I have some green beans which I've just topped and tailed.

Something chewy. Something chewy in the mustard.

And just cook them for about five to eight minutes.

Right, I've got to get on with chopping things

so how are you getting on?

What I'm up to is I'm doing hot, buttered crab.

We're in quite the right part of the country

because we've got the crab straight from the sea

and they will be absolutely delicious.

They do take a bit of time and if you have a friend who can help, all the better.

Some people even have people to read to them

while they are doing it but if you just settle down to it,

you get through it in the end

and you get better and better as you go along.

Now I've got the flesh, there,

which I shall now mix with everything else.

I've got half my butter and we want to put in garlic.

Garlic goes very well with crab.

And anchovies. Surprise, surprise!

It is quite cool having a racecourse on your doorstep, isn't it?

Yes, just pop out. "I'm just popping over for the 2:30pm."

Apparently the relevant duke who started building it,

I think it was the fifth one,

was celebrating the fact that he had at the age of 86 just fathered his first son.

Oh, bravo!

It doesn't relate whether he'd been practising for years

or whether he was a late starter.

Well, they can go on forever, doing that, can't they?

But I don't know what sort of a specimen he was.

Now we're going to put in good old lemon juice for one.

A darn good dash of Tabasco, depending how hot you like things.

I mean, put in as much as you want.

Stir the breadcrumbs in.

I think I will put a little grated nutmeg.

Do you use fresh nutmeg. It makes all the difference.

Vermouth. About four tablespoons, I would say.

That always gives a very good scent.

Parsley.

Time for the crab.

Pile that in.

This should cook all in all for about five minutes,

cos you don't want to cook the crab again.

So just sort of get it heated through.

Now I've got the other half of my butter, which I shall add in.

It can take a lot of butter, crab. Sucks it up.

Mix that all in.

Give it a taste.

Doesn't need a lot of seasoning. I'll give it a little pepper.

Lovely. Smells lovely, too.

All nicely mixed.

Then we start filling our beautiful crab shells.

-Lovely creatures, straight from the sea this morning.

-Right.

You'll be stuffing those for a bit. These beans should be cooked by now.

I'm just going to drain these beans.

Keep the water.

And to that I'm going to add a bit of the mustard oil...

..and the mixture of chillies and garlic that I've been chopping up

and some of the mustard I so lovingly prepared.

And beans.

And fry that all up.

I'm going to mix it all in well.

And then put the pan to one side and a final touch to the beans,

a hot dressing.

Put some more mustard oil into the frying pan

and into that I'm going to add some cumin seed...

..and some more mustard seed that I've just bashed about

a bit in a pestle and mortar.

And let it heat up and you will be able to tell when the mustard seed

and the cumin seed is cooked because it will start popping at you.

Leave that on there for a bit.

Now, look at this smashing serving tureen I've got for my beans.

-A really handsome, beautiful tureen.

-Minton. That'll do nicely.

-That'll do!

-Try not to drop that!

And just put them into the tureen.

And there, you can hear the frying pan popping away.

And I will just push this over the top.

Brown. Very good, that smell of them popping.

And put the lid on.

And that will keep very nicely and you can, in fact,

eat it cold or even lukewarm. Those look very dainty.

And what I do now is I sprinkle on a little more breadcrumbs.

Not too much. It's just for the browning effect.

A little gratine on top.

Funnily enough, the French call barristers being of the gratin,

-which means upper-crust.

-Oh! Ha!

And then a dainty sprinkling of parsley.

There they are. They're all ready.

And you can leave them to cool in the shells and then reheat them

in a hot oven or under a grill just before you're going to eat them

so you get this nice bubbly, crusty top.

Very good it is, indeed.

I need a pound of flour.

But there doesn't appear to be any in this rather lavish kitchen.

-It's typical, isn't it?

-And don't suggest a supermarket.

-No!

There is a wonderful mill.

-I know you won't go into an ordinary little shop, will you?

-Good God, no!

-Little shops but it's those big things...

-The mill! The mill!

Discharge trough, feed hopper.

-What a wonderful place!

-Amazing.

I hope we can get some flour here.

-There's nobody about.

-Hello!

-Hello!

-Shop!

Coo-ee!

Well, we've got some grain. Some wheat, there.

We can probably do it ourselves, Jennifer.

-I would probably get arrested.

-Well, wouldn't be the first time.

I wonder where it turns on.

Here's a wheel. Something like a chips wheel!

That'll be it. I'll watch the main wheel and you turn that, Jennifer.

-Quite stiff.

-It will be. Just put some weight into it.

-I will!

Who better able?

Things are happening here.

It's very exciting. Heaven knows what may happen.

Well, I hope we're going to have a pound of flour out of it!

All this for a pound of flour!

THEY LAUGH

Stand clear below!

It's working! Look! Beautiful!

Oh, lovely! Let me see.

That's the miller's thumb.

The thumb test to make sure it is properly ground.

It's known as the golden thumb because millers were quite rich.

Golden thumb. I thought that was to do with drugs.

It probably is nowadays, yes.

-Another of your little weird folktales.

-Indeed.

Right. I should think that's enough.

More than enough, I should say. Look at it!

-Can you manage?

-Yeah, yeah.

-Gosh!

-Several loaves.

-Several loaves of healthy brown bread.

-I suppose you like white, plastic bread?

-No, I hate it!

I like crusty, crusty white.

-Quite a good crowd.

-It's not bad considering it's a weekday.

BELL RINGS

That was the bell, Jennifer, that means they're mounting up

so perhaps we ought to go and place a bet, do you think?

We should. That one's getting out of hand.

Can I have £20 to win Blooming...

No, £10 each way Blooming Spring.

Number four, Blooming Spring. £80 for ten each way. Ticket 14.

-There we are. There is my investment for you.

-Best of luck.

Thanks very much indeed. Thank you.

-I'll see you after the race, no doubt.

-No doubt.

-I hope not!

-Excuse me.

I don't really know a lot about horses

and I don't really know how to go about it.

I wonder if you can be a bit of a help to me.

-You look absolutely as though you know everything.

-Delighted, madam.

Absolutely delighted. Do you go on colour or name?

I like a name.

I want this Lord of the Lands.

-He's got no form but you don't mind that at all?

-No, no.

-I'm all for them having no form.

-I see.

Yes, yes. Right.

May I put the bet on for you, to save you going up and down?

-I would love you to.

-What sort of... Tenner each way?

-I would think so, don't you?

-Absolutely right. Yes.

SHOUTS OF ENCOURAGEMENT

-I can see my horse, there. It's lying third now.

-Good.

-Yeah.

-That's a good place to be.

-Yes.

-CHEERING

-Where is it?

ANNOUNCER: Lord Of The Lands... Very tight between them.

Lord of the Lands still has advantage.

INDISTINCT SPEECH

-Bravo.

-Very well.

No good on that one.

-Can I do you anything for the next one?

-No, I don't think so.

-Happy Thought, I fancied.

-Big price on this one.

-33-1.

-Oh, lovely.

-I'll have a fiver on that to win.

-Fiver to win.

-That should see me right.

-Ticket 15. You won't be back for that one.

You watch me! SHE LAUGHS

-Carrying on the theme, Duke's Delight.

-Right.

-Dook's Delight.

Dook's Delight.

ANNOUNCER: Dook's Delight takes the lead now inside the final 50 yards.

It's begun to soar ahead from Thunder Heart in second...

..but it is Dook's Delight who will go on to win.

I really fancied my chances in that race.

Five to win Political Mandate.

Five to win number 12...

And a five placed Jack Dore.

-Rajah!

-Rajah.

Keeping to the Duke theme. Rajah, number ten.

And Rajah makes a debut.

-Rajah.

-Rajah.

Hard held, he wins.

HE CLAPS

-Oh, dear. Well...

-Hard cheese, dear. Hard cheese.

Oh! This is what they do in films, don't they?

-I'll see you down there.

-I'll collect my garments.

-OK.

Hello, dear sir. How have I done?

I think, actually, we've done fairly well.

We had three races.

-Have you got your bag ready?

-Yes.

-That's one lump.

-That's great!

-That about £300.

-Not bad!

-There's another 450, there.

Which, as we say in Scotland, is nae bad.

And finally, we seem to have another £500.

-How does that suit?

-Seems a very good method.

-Wonderful!

-SHE LAUGHS

INDISTINCT CHATTER

Gold and crunchy, fresh from the sea,

hot-buttered crab.

Delicious.

An ancient Roman twist to this vegetable dish,

green beans with mustard.

THEY CHEER

It's been a brilliant day. It's a pity one hasn't won more money, really.

Sorry about that, Jennifer. No treat.

Oh, don't worry. Don't worry.

-No, don't worry. I've got lots.

-Lots? Where from?

Well, I met this gentleman.

He was covered in these things for racing

and I said I didn't know much about it

so I chose the names of the colours I liked, mostly to do with the Duke.

Lord of the Land, which is this land,

and then another one called Dook's Delight

and then I plumped for a Rajah and look what I got! Lots!

How much? SHE LAUGHS

-Lots!

-Treats all-round! Off to Capri!

What a lovely thought!

Well done! Much respect, as they say.

Now, we're not cooking live in the studio today.

Instead we've got some fantastic cooking from the Saturday Kitchen back catalogue instead.

Still to come on today's Best Bites

it's Kenny Atkinson's first time at the infamous

Saturday kitchen omelette challenge and he's keen to beat Glynn Purnell's previous time.

How will they both fare? Find out a little later on.

Desert is an Austrian treat thanks to the one and only Wolfgang Puck.

He makes one of his childhood favourites,

a kaiserschmarrn, and serves it with a warm strawberry sauce.

And Cherie Lunghi faced her Food Heaven or Food Hell.

Would she get Food Heaven - mozzarella -

and my mozzarella-stuffed chicken with roasted tomatoes,

aubergine and basil pesto?

Or her dreaded Food Hell - gooseberries -

and my gooseberry crumble with vanilla custard and ice cream?

Find out what she gets to eat at the end of the show.

Now it's time for keen forager Matt Tebbutt

to treat us to a real speciality, saltmarsh lamb.

Good to have you on the show. Great to have you on the show.

We are talking about foraged ingredients.

-This is as seasonal as it gets, isn't it?

-Absolutely.

-What have we got?

-We've got the rump of saltmarsh lamb, OK.

It's one of the most flavoursome parts, I think.

It's top of the bone.

Often you get a long leg of lamb, which is the whole leg.

The rump is normally attached to the top.

-It's the bit without the bone on it.

-Absolutely.

And so this is now cut off. It is a perfect one portion.

You could get two out of it, two small pieces.

I think that's great for one.

We are simply going to serve it with some rock samphire.

-Which is this.

-It grows on cliffs overlooking the saltmarsh flats.

Some broad beans which are in season at the moment.

Which you want me to do, I presume.

The kind of glamorous job I get on Saturday kitchen.

I want them double podded, if that is all right.

Double plodded as in taken out the pods,

-blanched and then podded again.

-And then re-podded. Yeah.

Just left with the nice little bits.

Like Marcus Wareing might do.

-I get all the glam jobs.

-So the rump has gone in there.

Just going to seal it off. Bit of colour on both sides.

It's going to flash in the oven, if you can stick that in,

for about 12 to 15 minutes. Going to put that with persillade.

Persillade, to my mind...

-Your mother might be watching so you need to wash your hands.

-Oh, right.

-Good plan. My mother would get very upset with me.

-Exactly.

OK. Tongs.

Now, persillade I think of it as a seasoning

but if you add it to a dish early on,

you get a sort of mellow, garlicky kick.

If you add it right at the end, you get a real sort of blast.

With a rump of lamb like that, cooking time?

-12 to 15 minutes so it is kind of medium rare.

-Yeah.

What is so special about the saltmarsh lamb?

-Everybody goes on about it.

-Absolutely.

It is one of these beautiful sort of "in season" things.

The lambs grow up on the saltmarsh flats.

-They've got some really good pasture.

-I think that's the key to it all.

Absolutely.

Do you know a lot of the bacteria, the worms they pick up

when they're feeding are killed off by the saltwater.

So they don't actually require all the pesticides

and all the chemicals that you would use or associate

with farming to the same degree.

So you've got a much more sort of natural product at the end of it.

In go the beans. Do you want that in the oven?

-Stick that in the oven for me, please.

-About 12 minutes?

-12, 15 minutes. Yeah.

-It's quite a hot oven.

About 400 degrees Fahrenheit, 200 degrees centigrade.

And then it needs to come out and have a really good rest.

Now you talk about in the restaurant,

why particularly where it is, anyway?

Why that first of all?

Well, I went to school in Wales. Grew up there.

I met my wife in London.

-Can I have one of your big knives, please?

-Yeah.

And so it's kind of the obvious place to move to. Thanks.

And you know, we've got a couple of kids now

and it's just a beautiful place to bring kids up,

lovely place to live, and we got really into the foraging.

We've got this guy called Raoul.

Raoul van den Brucke,

and he knows everything there is to know about foraging.

And it's not just mushrooms, you know.

There's a whole heap of stuff out there.

-Some of the ingredients, wild garlic, that stuff.

-Absolutely.

-Out of season now, but...

Wild garlic, mushrooms, and as you go through,

you've got all the berries.

September time it gets to wimberries or bilberries.

-Bilberries, yeah.

-So there's a whole array of stuff that we then put in.

Another great thing that I've found which is often around is like tiny little, like, sloes.

They're fantastic, absolutely great for like jellies and stuff.

All sorts of bits and pieces. We can put that aside.

In this pan, OK, a little bit of butter. I won't use my fingers.

-I know that upsets you.

-There you go.

-A little bit of butter in there.

And I'm going to saute off this rock samphire.

-This is actually grown on the cliffs, isn't it?

-It is, yeah.

It's a very different beast to marsh samphire.

It's very sort of floral, quite herby in taste.

Not unlike celery or chervil.

-Something like that, you know.

-Can you eat this stuff raw or what?

-You can. It's quite scratchy.

-Before they start munching on it?

Try it raw. It is a good thing to do.

Obviously, you want to check if you are foraging

and you are not sure what it is.

But it hasn't got the same sort of salty texture.

It is like chervil, yeah, you are right.

You have to abseil to get this stuff, don't you?

We've got a guy who abseils for it.

He's got shaky hands and it is always amazing when he comes up with it!

So basically there is no need to blanch it.

-Often, samphire is, one of the worst types, I think, is pickled.

-That's a traditional thing to do.

-I don't like that sort of stuff.

-Don't you?

-I'm not keen on pickled samphire.

I thought that was your sort of neck of the woods.

-It is but I'm not keen on it.

-Is that a big difference when cooked?

Yeah, because you lose that scratchy texture.

You still retain that sort of floral...

I never had that so it will be quite interesting.

I mean, samphire connoisseurs often think

-this is the finest of the samphire.

-I like samphire.

-They are actually very different, aren't they?

-Yeah.

Entirely different. I think they just share a name.

You know, it's everywhere. It's all around the cliffs.

I went to Spain last year and it was grown there. You know.

It's prevalent. And it's season is slightly earlier.

-So you just cook it in butter.

-Just a bit of butter. Yeah. Absolutely.

You could blanch it but I don't think there is any need.

-OK, so that's the shallots, garlic and parsley.

-OK.

-How's your broad beans doing?

-I'm still podding.

-OK.

I'll do a few more.

I will give you a bit more of the old samphire in there.

I could help you, James?